Diabetes Forecast

When the Moon Hits Your Eye

By Robyn Webb, MS, LN ,

Pizza? With diabetes? Well, yes. You don't have to give up the aroma of fresh garlic, the crackle of a crisp crust, and the gooey comfort of melted cheese. Unlike commercial pizzas, the ones pictured here aren't loaded with diet-busting fats. And while it's easy to make your own dough, each of these pizzas uses easy-as-pie pre-made crust, a great time-saver. Just add a nice salad and you've got yourself a great meal.

See Recipes:

Greek-Style Pizza

Easy Pizza Margherita

Artichoke and Leek Pizza

Know Your Dough

To suit as many readers as possible, nutrition values for the pizzas in this story were calculated using the widely available Pillsbury brand canned refrigerated dough. But there are two other types of pre-made dough you may want to try to see which you prefer to work with—and to eat, of course.
Most local pizzerias will sell you raw dough, and some grocery chains now sell balls of dough with different flavorings, too. We ran a nutritional analysis for the Easy Pizza Margherita (p. 55), substituting Trader Joe's Whole Wheat Pizza Dough for the canned dough and found a significant difference in sodium per serving of our pizza: 210 mg instead of 315 mg.
Another option is a pre-cooked crust. We looked at the Alvarado St. Bakery California Style Original Pizza Bread, and found a similar savings in sodium over the canned dough (200 mg instead of 315 mg), but higher carbs (24 rather than 19). And do note: These crusts weigh 16 oz., so you'll have to do some math to figure out the serving size equivalent to our 10-oz. pies.


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